s RAINBOW TROUT WITH SEARED SUGAR SNAPS **** s   



Yields: 0


Ingredients


 
Instructions
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3-29-2013 very good, easy
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Serve with Glazed Baby Carrots and Quick Chive Mashed Potatoes. U.S.-farmed rainbow trout (pretty much all you'll find at the market) is a sustainable choice.

Cooking Light APRIL 2013

Yield: Serves 4 (serving size: 1 trout and 1/2 cup pea mixture)
Hands-on:11 Minutes
Total:11 Minutes

Ingredients

4 dressed whole rainbow trout
Cooking spray
2 1/2 teaspoons olive oil, divided
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper

2 cups sugar snap peas, trimmed and halved diagonally
1/2 cup vertically sliced shallots
1/4 cup pine nuts
2 teaspoons chopped fresh dill
Glazed Baby Carrots
Quick Chive Mashed Potatoes

Preparation

1. Preheat broiler to high.

2. Arrange trout, open with flesh sides up, on a baking sheet coated with cooking spray. Brush flesh evenly with 1 1/2 teaspoons oil. Drizzle juice over flesh. Sprinkle flesh with cumin, 1/4 teaspoon salt, and pepper. Broil 5 minutes or until fish flakes easily when tested with a fork.

3. While fish cooks, heat a medium skillet over high heat until very hot. Combine peas, shallots, and pine nuts in a small bowl; add remaining 1 teaspoon oil to bowl, tossing to coat. Add pea mixture to pan; cook 3 minutes or until peas are bright green and blackened in spots and nuts are lightly toasted, stirring frequently. Stir in remaining 1/4 teaspoon salt and dill. Serve over trout.

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